# C_2020362EN.01002601.xml

| 28.10.2020 | EN | Official Journal of the European Union | C 362/26 |
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28.10.2020

EN

Official Journal of the European Union

C 362/26

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Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2020/C 362/06)

This notice is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘PROSECCO’

PDO-IT-A0516-AM07

Date of communication: 14.8.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   ‘Prosecco’ PDO - Spumante Rosé - Sparkling wine and quality sparkling wine categories

The sparkling rosé type has been added so as to include in the designation a sparkling wine made from the varieties Glera B. and Pinot Nero fermented on the skins.

This type of wine was already widely produced in the area concerned, albeit under a different product name.

This amendment concerns Articles 1, 2, 4, 5, 8 and 9 of the product specification and sections 4, 5, 8 and 9 of the single document.

2.   ‘Prosecco’ PDO - Spumante Rosé - Grape varieties

The sparkling rosé type is composed of the vine varieties Glera B. (minimum 85 %, maximum 90 %) and Pinot Nero fermented on the skins (minimum 10 %, maximum 15 %). This composition makes it possible to achieve the ‘rosé’ colour.

This amendment concerns Article 2 of the product specification but does not concern the single document.

3.   ‘Prosecco’ PDO - Spumante Rosé - Grape yield per hectare and minimum natural alcoholic strength by volume

The maximum grape yield for the Pinot Nero variety has been set at 13 500 kg/ha to allow a greater concentration and stability of colouring matter.

The minimum natural alcoholic strength by volume has been set at 9 %.

This amendment concerns Article 4 of the product specification and sections 4 and 5(b) of the single document.

4.   ‘Prosecco’ PDO - Spumante Rosé - Processing

This type of wine must be produced exclusively by natural fermentation in autoclaves for at least 60 days. This production method allows the yeast to release compounds such as mannoproteins, which protect the colouring matter (anthocyanin-tannin compounds with low molecular weight) against oxidation and sulphur dioxide, also giving a more complex aroma and taste.

This amendment concerns Article 5 of the product specification but does not concern the single document.

5.   ‘Prosecco’ PDO - Spumante Rosé - Oenological practices

For batches of the product used to prepare sparkling rosé and quality sparkling rosé wine, it is permitted to add wine products obtained from Pinot Nero grapes (fermented on the skins), in a minimum quantity of 10 % and a maximum of 15 %, under the condition that the Glera B. grapes used in the wine-making process are grown in single-variety vineyards or vineyards where the presence of Pinot Nero grapes on top of those allowed by this practice does not exceed 15 %. This oenological practice is in line with that laid down for sparkling wines already covered and in accordance with European Union legislation.

This amendment concerns Article 5 of the product specification and section 5(a) of the single document.

6.   ‘Prosecco’ PDO - Spumante Rosé - Characteristics on consumption

Further to the introduction of the sparkling wine type, its physical, chemical and organoleptic characteristics have been indicated.

This amendment concerns Article 6 of the product specification and section 4 of the single document.

7.   ‘Prosecco’ PDO - Spumante Rosé - Term ‘Millesimato’ on labelling

The term ‘Millesimato’ (vintage), followed by the year of production of the grapes, must be indicated on the label of this type of wine, in accordance with Article 49(1) of Commission Delegated Regulation (EU) 2019/33.

This amendment concerns Article 7 of the product specification and section 9 of the single document.

8.   ‘Prosecco’ PDO - Spumante Rosé - Release for consumption

The wine is released for consumption as from 1 January of the year following the harvest so it can be aged for a longer period of time.

This amendment concerns Article 7 of the product specification but does not concern the single document.

SINGLE DOCUMENT

1.   Name of the product

Prosecco

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
| --- | --- |

1.

Wine

| 4. | Sparkling wine |
| --- | --- |

4.

Sparkling wine

| 5. | Quality sparkling wine |
| --- | --- |

5.

Quality sparkling wine

| 6. | Quality aromatic sparkling wine |
| --- | --- |

6.

Quality aromatic sparkling wine

| 8. | Semi-sparkling wine |
| --- | --- |

8.

Semi-sparkling wine

4.   Description of the wine(s)

‘Prosecco’ - Wine

Colour: straw yellow;

Aroma: elegant, distinctive, typical of the grapes from which it is made;

Taste: dry to medium sweet, fresh and distinctive;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14, g/l.

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | |
| Minimum total acidity: | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | |
| Maximum total sulphur dioxide (in milligrams per litre): | |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

Minimum total acidity:

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

‘Prosecco’ Spumante - Sparkling wine, quality sparkling wine and quality aromatic sparkling wine

Colour: straw yellow of varying intensity, bright in appearance, with lasting foam;

Aroma: elegant, distinctive, typical of the grapes from which it is made;

Taste: from brut nature to demi-sec, fresh and distinctive;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 14 g/l.

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | |
| Minimum total acidity: | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | |
| Maximum total sulphur dioxide (in milligrams per litre): | |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

Minimum total acidity:

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

‘Prosecco’ - Semi-sparkling wine

Colour: straw yellow of varying intensity, bright in appearance, with visible bubble formation;

Aroma: elegant, distinctive, typical of the grapes from which it is made;

Taste: dry to medium sweet, fresh and distinctive;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14 g/l.

In the semi-sparkling type traditionally made by fermentation in the bottle, the organoleptic characteristics on consumption can vary.

Colour: possible cloudiness;

Aroma: pleasant and distinctive with possible notes of bread crust and yeast;

Taste: dry, foamy, fruity with possible notes of bread crust and yeast.

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | |
| Minimum total acidity: | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | |
| Maximum total sulphur dioxide (in milligrams per litre): | |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

Minimum total acidity:

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

‘Prosecco’ Spumante Rosé - Sparkling wine and quality sparkling wine

Colour: pale pink of varying intensity, bright in appearance, with lasting foam;

Aroma: elegant, distinctive, typical of the grapes from which it is made;

Taste: from brut nature to extra dry, fresh and distinctive;

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 14 g/l.

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | |
| Minimum total acidity: | 4,5 |
| Maximum volatile acidity (in milliequivalents per litre): | |
| Maximum total sulphur dioxide (in milligrams per litre): | |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

Minimum total acidity:

4,5

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

5.   Wine-making practices

a.   Specific oenological practices

Oenological practice for batches of the product used to produce sparkling wine and quality sparkling wine, including rosé.

Specific oenological practice

For batches of the product used to produce sparkling wine and quality sparkling wine, it is permitted to add wine products obtained from Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero grapes (fermented off the skins), on their own or in combination, up to a maximum of 15 %, under the condition that the Glera grapes used in the wine-making process are grown in single-variety vineyards or vineyards where the presence of minority grape varieties on top of those allowed by this practice does not exceed 15 %.

For batches of the product used to produce sparkling rosé and quality sparkling rosé wine, it is permitted to add wine products obtained from Pinot Nero grapes (fermented on the skins), in a minimum quantity of 10 % and a maximum of 15 %, under the condition that the Glera grapes used in the wine-making process are grown in single-variety vineyards or vineyards where the presence of Pinot Nero grapes on top of those allowed by this practice does not exceed 15 %.

b.   Maximum yields

| | ‘Prosecco’ |
| --- | --- |

‘Prosecco’

| | 18 000 kg of grapes per hectare |
| --- | --- |

18 000 kg of grapes per hectare

| | ‘Prosecco’ |
| --- | --- |

‘Prosecco’

| | 135 hectolitres per hectare |
| --- | --- |

135 hectolitres per hectare

| | ‘Prosecco’ Spumante Rosé (Glera variety) |
| --- | --- |

‘Prosecco’ Spumante Rosé (Glera variety)

| | 18 000 kg of grapes per hectare |
| --- | --- |

18 000 kg of grapes per hectare

| | ‘Prosecco’ Spumante Rosé (Glera variety) |
| --- | --- |

‘Prosecco’ Spumante Rosé (Glera variety)

| | 135 hectolitres per hectare |
| --- | --- |

135 hectolitres per hectare

| | ‘Prosecco’ Spumante Rosé (Pinot Nero variety) |
| --- | --- |

‘Prosecco’ Spumante Rosé (Pinot Nero variety)

| | 13 500 kg of grapes per hectare |
| --- | --- |

13 500 kg of grapes per hectare

| | ‘Prosecco’ Spumante Rosé (Pinot Nero variety) |
| --- | --- |

‘Prosecco’ Spumante Rosé (Pinot Nero variety)

| | 101,25 hectolitres per hectare |
| --- | --- |

101,25 hectolitres per hectare

6.   Demarcated geographical area

The grapes used to produce wine covered by the ‘Prosecco’ controlled designation of origin must be produced in the area formed by the provinces of Belluno, Gorizia, Padua, Pordenone, Treviso, Trieste, Udine, Venice and Vicenza.

7.   Main wine grape variety(ies)

Glera B. - Serprino

8.   Description of the link(s)

‘Prosecco’ PDO - All wine categories

Natural factors relevant to the link

The ‘Prosecco’ designation area, which is located in the north-east of Italy, is characterised by a flat landscape with some hilly areas. The climate of this area of Veneto and Friuli is temperate. To the north, the Alps serve as a barrier against the cold northerly winds, and to the south, the Adriatic Sea provides the main route for the sirocco winds, bringing sufficient rainfall in particular during the summer months, mitigating temperatures and providing the necessary amount of water for the vines during the growth phases of the buds and bunches.

At the end of summer, with fewer hours of sunshine and a prevalence of dry bora winds from the east, there are large variations in temperature between day and night and a significant amount of aromatic substances can be detected in the grapes, which are just in the final phase of ripening.

The production area is rich in minerals and trace elements. The soils are mostly of alluvial origin with a predominantly silty clay texture and a considerable soil skeleton content resulting from the erosion of the dolomites and fluvial deposits, which enables good soil drainage.

Historical and human factors

The earliest documents in which ‘Prosecco’ wine is mentioned date back to the end of the 17th century. They describe a delicate white wine originating from the karst landscape around Trieste and in particular the ‘Prosecco’ area.

The production of this wine later shifted, developing predominantly in the hilly region of Veneto and Friuli.

The success of ‘Prosecco’ is essentially due to the fact that from the early 1900s onwards, skilled operators developed suitable vine-training techniques for the very vigorous Glera variety with a view to limiting the production on each plant, ensuring that the grapes would ripen properly and that their aromatic potential would be preserved. They also devised suitable wine-making techniques based on natural re-fermentation, initially in the bottle, and more recently in autoclaves.

In the last century, a network of highly skilled scientific and technical professionals developed in the production area with the aim of perfecting the ‘Prosecco’ production method. This helped enhance the features that make the wine appreciated by both domestic and international consumers. A key factor was the ability of producers to experiment with and improve the wine-making and secondary fermentation technology, including by using black grapes fermented on the skins. This makes it possible to ensure that also a sparkling rosé wine has the distinctive quality characteristics of the designation.

Causal link between the geographical environment and the products’ specific characteristics

The mild climate, with rain and hot scirocco winds in summer, is decisive for the vines to develop correctly during the growing season.

The variation in day and night temperatures and the dry prevailing bora winds during the final grape ripening stage encourage the persistence of acidic substances and the production of a significant number of aromatic precursors, which define the floral and fruity notes typical of ‘Prosecco’ wine.

The alluvial soils have a silty clay texture and are quite fertile. This makes it possible to achieve excellent yields in quantitative terms, encouraging moderate sugar accumulation and providing the minerals and trace elements needed for the grapes to have a well-balanced chemical and sensory composition. This in turn makes it possible to obtain a base wine for semi-sparkling and sparkling wines with a moderate alcohol content and the fresh, dry and fruity sensory profile characteristic of ‘Prosecco’.

The grape type produced - particularly the Glera variety - typically has moderate sugar accumulation and optimal content of acidity and aromatic substances. This provides a pleasantly aromatic base wine with a low alcohol content.

The sparkling and semi-sparkling versions of ‘Prosecco’ wine are typically dry, with a sensory profile characterised by a bright straw yellow colour, or pale pink in the case of sparkling rosé, and a good balance between fine bubbles and lasting foam.

The wine is fine and elegant on the nose, with distinctive floral notes (white flowers; in the sparkling rosé also red flowers) and fruity notes (apple, pear, exotic fruit and citrus; in the sparkling rosé also hints of strawberry and raspberry). In terms of taste, the good balance between the sugary and acidic components and the strong flavour give notes of freshness, smoothness and liveliness on the palate.

To further enhance the characteristics of this particular wine in the sparkling version, the Charmat method is used for natural re-fermentation of the base wine in large containers or autoclaves.

It is this method which makes it possible for ‘Prosecco’ to achieve its full aromatic potential and the pleasingly fresh and characteristic flavour.

Mention should also be made of the production, albeit limited, of still ‘Prosecco’ wine, which has a similar sensory profile to the types mentioned above, but with distinctive fruity sensations and a fuller, more flavoursome taste.

‘Prosecco’ PDO wines are recognised by consumers in Italy and elsewhere in the world.

9.   Essential further conditions (packaging, labelling, other requirements)

‘Prosecco’ PDO

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

By way of the derogation provided in Article 5(1)(a) of Commission Delegated Regulation (EU) 2019/33, operations to make all of the wine types can also be carried out in the administrative territory of municipalities in the province of Verona adjacent to the demarcated production area, as long as the grapes are from vineyards that were actively farmed as at 30 November 2011. Moreover, these operations can also be carried out in other provinces adjacent to the demarcated production zone with individual permits granted by the Ministry.

Subject to individual permits granted by the Ministry and taking account of traditional production locations, secondary fermentation of the base wine for the ‘semi-sparkling’ and ‘sparkling’ categories can also be carried out in the immediate proximity of the demarcated geographical area, pursuant to Article 5(2) of Commission Delegated Regulation (EU) 2019/33.

‘Prosecco’ PDO - Additional geographical unit

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

For the ‘Prosecco’ designation it is permitted to include on the label a reference to the ‘province of Treviso’ or ‘Treviso’, to the ‘province of Trieste’ or ‘Trieste’ or ‘Pokrajina Trst’ or ‘Trst’, if the respective batches consist exclusively of grapes harvested from vineyards located in the relevant provinces or if the product is made and packaged in the same province where the grapes are produced, as provided in Article 55 of Commission Delegated Regulation (EU) 2019/33 and Article 120(1)(g) of Regulation (EU) No 1308/2013.

‘Prosecco’ PDO

Legal framework:

EU legislation

Type of further condition:

Bottling within the demarcated geographical area

Description of the condition:

The provisions on bottling within the demarcated area have been laid down in line with EU law (Article 4(2) of Commission Delegated Regulation (EU) 2019/33). In accordance with the aforementioned legislation, bottling must take place in the demarcated geographical area in order to safeguard the quality and reputation of ‘Prosecco’ PDO wine, and to guarantee its origin and ensure the effectiveness of the relevant checks. The particular characteristics and qualities of ‘Prosecco’ wine, which are linked to the geographical area of origin, and the reputation of the designation, are better guaranteed if the wine is bottled in the production area, as the application of and compliance with all the technical rules concerning transport and bottling are entrusted to operators in the area with the necessary knowledge and know-how as well as an interest in preserving the reputation earned. Moreover, the requirement ensures that wine producers are subject to an efficient system of bottling checks by the competent bodies, as all the potential risks of transporting the product outside the area for bottling are avoided. This provision therefore benefits the wine producers themselves, who are mindful of and responsible for safeguarding the quality and reputation of the designation.

‘Prosecco’ PDO - Spumante rosé

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The year of production of the grapes must be indicated on the label of this type of wine, in accordance with Article 49(1) of Commission Delegated Regulation (EU) 2019/33.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/15890

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(1)  OJ L 9, 11.1.2019, p. 2.

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